Cite this strain

Cystobacter velatus (Cb v25)

Name: Cystobacter velatus (Cb v25)
Creator: BacDive
License: http://creativecommons.org/licenses/by/4.0/

BacDive ID 18178

Type strain

Strain Designation Cb v25

Culture col. no. Cb v25

NCBI tax ID(s) 394094

Special Collections Reichenbach collection

Cystobacter velatus Cb v25 is a bacterium that builds a fruiting body and was isolated from soil with plant residues beneath coconut tree.

Bacteria

Name and taxonomic classification

Culture Collection Numbers

Cb v25

@ref 20215

Last LPSN update 2026-02-09 11:22:24

Domain Bacteria

Phylum Pseudomonadota

Class Deltaproteobacteria

Order Myxococcales

Family Archangiaceae

Genus Cystobacter

Species Cystobacter velatus

Full scientific name Cystobacter velatus Reichenbach 2007

BacDive ID	Other strains from **Cystobacter velatus** (27)	Type strain
3372	C. velatus Cb v34, DSM 14718, CIP 109132, JCM 12628 (type strain)
3373	C. velatus Cb v37, DSM 14719
3374	C. velatus Cb v11, DSM 52738
3375	C. velatus Cb v15, DSM 52739
3376	C. velatus Cb v16, DSM 52740
3377	C. velatus Cb v17, DSM 52741
3378	C. velatus Cb v19, DSM 52742
3379	C. velatus Cb v24, DSM 52743
3380	C. velatus Cb v28, DSM 52744
3381	C. velatus Cb v29, DSM 52745
3382	C. velatus Cb v31, DSM 52746
3383	C. velatus Cb v36, DSM 52747
3384	C. velatus Cb v38, DSM 52748
3385	C. velatus Cb v40, DSM 52749
3386	C. velatus Cb v41, DSM 52750
3387	C. velatus Cb v42, DSM 52751
3388	C. velatus Cb v43, DSM 52752
3389	C. velatus Cb v45, DSM 52753
3390	C. velatus Pl v2, DSM 53723
20127	C. velatus Cb v18,
20136	C. velatus Cb v23,
20137	C. velatus Cb v26,
20161	C. velatus Cb v39,
20162	C. velatus Cb v35,
20163	C. velatus Cb v33,
20164	C. velatus Cb v30,
20172	C. velatus Cb v44,

Morphology

Multicellular morphology

@ref	Forms multicellular complex	Complex name
18281		fruiting body

Multimedia

@ref:	18281
multimedia content:	Cb_v25_M4746_S4702.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

@ref:	18281
multimedia content:	Cb_v25_M4747_S3369.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

@ref:	18281
multimedia content:	Cb_v25_M4749_S4703.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

@ref:	18281
multimedia content:	Cb_v25_M4750_S4705.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

@ref:	18281
multimedia content:	Cb_v25_M4751_S4704.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

@ref:	18281
multimedia content:	Cb_v25_M4752_S3370.jpg
multimedia.multimedia content:	/dsmz_profile/Pictures_DSMZ_Web/Cystobacter_velatus/Cb_v25
caption:	Cb v25
intellectual property rights:	Helmholtz-Zentrum für Infektionsforschung GmbH
manual_annotation:	1

Culture and growth conditions

Culture medium

@ref	Name	Composition
18281	CHITIN 3 AGAR	Ingredients: Yeast extract (Difco) 0.05% MgSO4 x 7H2O 0.1% Agar 1.2% Preparation / Remarks: pH 7.2 After autoclaving add 10 mL of sterile Chitin suspension (100 g/L Chitin in H2O) to 100 mL of the medium and pour on cy-plates.
18281	PROBION L AGAR	Ingredients: Probion L 600 (Hoechst) 0.8% MgSO4 x 7H2O 0.1% CaCl2 x 2H2O 0.1% Agar 1.5% Preparation / Remarks: pH 7.2 autoclaved
18281	SKIM MILK 1 AGAR	Ingredients: cy-Agar 300 ml Skim milk (Oxoid) 15g H2O 60 ml Preparation / Remarks: 300 ml cy-agar autoclaved. Separately 15 g skim milk (Oxoid) in 60 ml water and exactly 15 min autoclaving at 115 °C. Mix the two and pour a thin layer on cy-plates.
18281	VY/2 AGAR	Ingredients: Baker's yeast 0.5% (based on fresh weight) CaCl2 0.1% Agar 1.5% Vitamin B12 0.05 % Preparation / Remarks: pH 7.2 autoclaved

Physiology and metabolism

Observation

@ref	Observation
18281	Ability for casein degradation
18281	No ability for chitin degradation
18281	Ability for protein degradation
18281	Ability for Yeast lysis

Isolation, sampling and environmental information

Isolation source categories

Cat1	Cat2	Cat3
#Environmental	#Terrestrial	#Soil
#Host	#Plants	#Tree

Isolation

@ref	Sample type	Sampling date	Geographic location	Country	Country ISO 3 Code	Continent
18281	soil with plant residues beneath coconut tree	1987-03-01	Lantar near Abeokuta	Nigeria	NGA	Africa

Interaction and safety

Sequence information

Genome-based predictions

Literature

References

#18281	Reichenbach, H.: Collection description and documentation of myxobacteria by H. Reichenbach, HZI (formerly GBF); Collection curr. located at the DSMZ . Leibniz Institut DSMZ-Deutsche Sammlung von Mikroorganismen und Zellkulturen GmbH:
#20215	Parte, A.C., Sardà Carbasse, J., Meier-Kolthoff, J.P., Reimer, L.C. and Göker, M.: List of Prokaryotic names with Standing in Nomenclature (LPSN) moves to the DSMZ. IJSEM ( DOI 10.1099/ijsem.0.004332 )

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